First, the snow cabbage snakehead snakehead is a kind of freshwater fish that our family often eats. It has less bone hyperplasia and thick meat. At the same time, it contains rich and colorful proteins, amino acids and various minerals needed by the body. The most common way to do it is to fry with snow cabbage, which is delicious and tender, and to strengthen the spleen and stimulate the appetite. No matter how you eat it, you can't get tired of it.
Raw materials: snakehead 1 strip, potherb 1 00g, 2 peppers, soy sauce 1 spoon, appropriate amount of salt, appropriate amount of rice wine, ginger1piece, 3 cloves of garlic, and a small amount of cassava starch.
Practice: Clean the snakehead, cut the head and tail separately from the meat segment, slice the meat segment into thin pieces, and pickle with rice wine, salt and a little cassava starch 15min. Clean the cabbage, chop it, clean the pepper, and cut it into shreds. Stir-fry the cabbage and pepper with a little oil before serving.
Pour an appropriate amount of oil into the pot, add ginger and garlic and stir-fry until fragrant. First stir-fry the snakehead in the pot, then stir-fry the marinated snakehead together and add cooking wine to remove fishy smell. Stir-fry the pickled vegetables and peppers together, add a proper amount of salt and soy sauce seasoning, then add a little water, and cook until the fish lose color and then cook for 2 minutes to turn off the flame.
Second, fried broad beans with sliced snow vegetables and bamboo shoots are better than eating meat in summer. May is the season to eat broad beans. Young broad beans are immediately fried with shells, and when they are older, they are eaten with bean shells. When they are old, they will eat sprouted beans. The broad beans at each time have different ways of eating, and they are all very delicious. Today's broad beans are mixed with bamboo shoots and snow vegetables, and the impact of three kinds of fresh flavors is refreshing and delicious. It is not to be missed in early summer.
Raw materials: 500 grams of broad bean, potherb mustard 1 00g, more than half of spring bamboo shoots, a little salt, and a proper amount of oil:1,spring bamboo shoots are washed and shredded, drained after soaking in water, peeled off peas from broad bean, rinsed, peeled off beans, boiled and fished in water, and potherb mustard is also cleaned. Pour an appropriate amount of oil into the pot, stir-fry the cabbage, stir-fry the bamboo shoots together, and add the broad bean rice and millet spicy. Stir-fry together, add a small amount of salt and seasoning, and then turn off the fire.
Third, the fermented bean curd spinach kale is one of the key vegetables in summer, with very high nutritional content, belonging to the common alkaline vegetables in vegetables and fruits. The taste of kale is relatively bland, so I like to add 1 a small piece of bean curd in the case of frying. The addition of bean curd is just refreshing, crispy and delicious.
Raw materials: kale 1 handful, bean curd 1 small piece, a small amount of salt, an appropriate amount of oil, and 2 cloves of garlic. Practice: remove the old terrier from the cabbage, clean it and cut it into pieces.
Pour an appropriate amount of oil into the pot, add garlic, stir-fry until fragrant, then put the cut kale into the pot and stir-fry evenly together. Put a small piece of 1 bean curd into the pot after it is damaged, stir well, and then add salt to 1 spoon to adjust the taste.
Stir-fry well, pour in a little water, and turn off the fire after boiling. If you want to know more about delicious home-cooked recipes and baking recipes, please look forward to the lsj, which will be enjoyed every day. Your attention to praise and sharing is my biggest driving force. If you like it, please pay more attention to me and let's discuss the happiness of cooking together!